Beef & Vegetable Stew

• 4 to 5 lbs beef stew meat
• 1 large sweet onion, chopped
• 4 (14.5 oz) cans stewed tomatoes
• 2 (14.5 oz) cans green beans
• 2 (14.5 oz) cans corn
• 2 (14.5 oz) cans red kidney beans
• 1 lb baby carrots
• 1 lb frozen okra
• 1 lb frozen peas
• 2 tablespoons salt
• 2 teaspoons black pepper
• 2 teaspoons cumin
• 1 tablespoon vegetable oil

Directions:

1. In a large pot, heat oil on medium-high until just beginning to smoke.
2. Add stew meat and onions, and brown for roughly 5 minutes, flipping and/or stirring about every 30 seconds or so. (Increase the heat if the sizzling stops.)
3. Add tomatoes, green beans, corn, carrots, cumin, and roughly 3/4ths of salt and pepper. Bring to slow boil, and cook for 2 hours, stirring occasionally.
4. Add beans and remaining salt and pepper. Cook for 30 minutes, stirring occasionally.
5. Add peas and okra, and cook for 30 minutes, stirring occasionally.
6. Serve hot.